Ingredients 2 teaspoon dry yeast 2 cup warm water 2 tablespoon honey 2 cup barley flour 2 cup wholewheat flour 2 cup unbleached white flour 2 tablespoon olive oil 2 teaspoon salt
Directions: Dissolve yeast in warm water & place in large mixing bowl. Stir in honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover & set aside to rise for 1 hour, till the dough has doubled. Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface & knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover & leave to double. Ounch dough down again & shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover & let rise till doubled, 45 to 60 minutes. Bake at 350F for 50 minutes.
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Here is a low-glycemic yeast bread made with barley flour. It does have wheat gluten added, but the gluten adds protein and only a few carbs. I made a few changes to the recipe after getting feedback from Paul. Here's the final version:
Yeast Risen Barley Bread 4 to 4 3/4 cups barley flour 4 Tablespoons wheat gluten 2 teaspoons salt 2 Tablespoons yeast (or one packet) 2 Tablespoons olive oil 2 cups lukewarm water
Preheat oven for ONE minute and turn off. This warms it for the bread to rise. Line two loaf pans with parchment paper.
Stir 3 cups of barley flour with the rest of the dry ingredients, including yeast, together in a large mixing bowl or your stand mixer bowl. Add the oil and water and mix together slowly until well blended. Allow to stand for a couple of minutes.
Add 1 to 1 3/4 cups more flour and mix well together with your hands or use the dough hooks on a stand mixer. If mixing by hand, turn out onto a floured board and knead for 10 to 20 minutes. If using the stand mixer with dough hooks, let them work for about 5 minutes.
Turn onto a floured board and cut in half. Shape each half into a loaf shape and put into loaf pans. Set into the oven and allow to rise for about an hour. Then, leaving the pans in the oven, turn the oven on to 350F and let it preheat. When it is preheated, set the timer for 30 minutes and bake. Test the loaves by turning out of the pans and thumping the bottoms. If it sounds hollow it is done. Brush tops with melted butter if desired. Remove from pans and set on a rack to cool for at least 30 minutes before cutting. Use within one or two days, as this bread does dry out quickly. No waste, though, as we can turn leftover bread into low-glycemic bread crumbs.!
ጤናማ የገብስ ዳቦ በመጥበሻ አሰራር/How to make Barley Bread in Frying Pan Recipe
#EthiopianFoodbarleybread#
Ingredients /የሚያስፈልጉን
3 cups Barley Flour/ የገብስ ዱቄት 2 teaspoon Black Seed / ጥቁር አዝሙድ 1 packet dry Yeast /ደረቅ እርሾ Pinch Of salt/ ትንሽ ለጣም ጨው warm water /ለብ ያለ ውሀ
خبزات الشعير بكل بساطة Barley bread
خبزات الشعير بكل بساطة خبز بالشعير
Barley bread
700g شعير 300g دقيق ملعقة (ملعقتان) صغيرة ملح 2 ملاعق كبيرة خميرة الخبز 600-700ml ماء دافىء
ندخلهم الفرن الساخن
700g barley flour 300g flour 1-2 teaspoon salt 2 tablespoons yeast 600-700ml lukewarm water